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Categories:
caster sugar eggs butter flour cocoa powder Mascarpone caster sugar egg yolks fluid shots espresso coffee Tia Maria white chocolate cocoa chocolate
Viewed: 81 - Published at: 8 years agoIngredients
- 3 1/2 ounces (110 grams) caster sugar
- 4 eggs
- 1 3/4 ounces (50 grams) melted butter
- 3 ounces (85 grams) plain flour
- 1 -ounce (30 grams) good-quality cocoa powder
- 1 pound 1-ounce (500 grams) mascarpone
- 2 1/2 ounces (70 grams) caster sugar
- 2 egg yolks*
- 3 .5 fluid ounces (100 milliliters) Vin Santo
- 4 to 5 shots espresso coffee
- Tia Maria liqueur
- 3 1/2 ounces (110 grams) good-quality white chocolate, melted
- Cocoa powder, for dusting
- 1 bar good-quality dark chocolate, for shavings
Method
- First make the sponge.
- Preheat the oven to 350 degrees F (180 degrees C /gas 4).
- Whisk the sugar and eggs until they are at ribbon stage.
- Fold in the melted butter, then fold in the sifted flour and cocoa.
- Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes.
- Remove the sponge from the oven when it is done and leave to cool.
- To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.
- To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish.
- Drizzle over the coffee, Tia Maria, and white chocolate.
- Spoon over the mascarpone filling, then dust liberally with cocoa.
- Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
